Mini Nacho Pizzas, Vegan

Photo by Debra C.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    English muffins, split in half (spelt, sprouted grain or whole wheat varieties are my favorite)

  • 1/3

    cup vegan cheese shreds, vegan pepper jack flavor used

  • 1/3

    cup roasted tomato salsa (hot variety used!)

  • 1/4

    cup refried beans, vegan (canned, low-fat vegan used)

  • 1

    small jalapeno, sliced

  • 1/4

    cup onion sliced

  • 2

    tbsp tomato, diced

  • fresh topping: 1/2 large avocado, diced + tossed in lime or lemon juice

  • other optional toppings:

  • 1

    Tbsp black olives

  • diced tofu (try lime-chipotle-agave marinated!)

  • cilantro

  • sour cream, vegan

  • garnish: fresh citrus wedges, lime or lemon + chopped parsley or cilantro

Directions

. Preheat oven to a warm temperature - around 350-400 degrees. 2. Pull apart your English muffins. Prep your veggies by chopping/slicing. 3. Add either the salsa or refried beans to the muffin bread. Layering generously. Then add the vegan cheese and veggie toppings. 4. Place on baking sheet and place on top rack in oven. Allow to bake for about ten minutes at 400 degrees. Then for an additional 2 minutes, broil so that the tops get bubbly and blackened. 5. Pull from oven or bake for an additional 1-2 minutes on oven rack (no baking sheet) if you want extra crispy bottoms. 6. Serve warm with fresh avocado on top. Cilantro would make a nice garnish. Citrus wedges too.

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